Chicken Chilli

 Hi guys!!

It  is the second phase of lockdown in Bangalore, India. I have decided to write down as many as 2 recipes in a week. These would be quick and recipes with few ingrediests.

Today I cooked chicken chilli.

It suffices for 2 adults 

Ingredients

Chicken: well of course you need chicken; 

Onion:1 medium size

Capsicum: 1 medium size

Garlic: 4-5 cloves

Refined flour or Maida: 2 tablespoon

Schezwan sauce: 1 table spoon (I am using Ching's Schezwan sauce)

Tomato ketchup: 1 table spoon

Soya sauce: 1 tea spoon

Pepper: 1 tea spoon

Refind oil : 2 tea cup for deep frying

Salt and sugar

1. I had ordered 250 grams of chicken from big basket. wash it properly. 

2. In a flat plate take maida/ flour. Add salt and pepper to it. Mix it well.

3. Now add chicken piece to it and coat it well.

4. Heat refined oil in a  kadai. When the oil is hot. Add the chicken pieces to the oil. Drop the pieces one by one. Cook at high heat for 5 minutes. Then cook at medium heat for another 15 minutes. Keep it aside.

5. In the mean time, cut onion and capsium. Peel the garlic cloves.

6.After removing the chicken. there would be oil left in kadai. Now you dont need all this oil. Remove the oil carefully in another container for later use. Leaf around 2 spoon oil in Kadai. 

7. Now add garlic to the Kadai. Stir it at medium heat for 1 minutes. Add onion (fry for 4 minute) then add capsium and cook it for 5 minutes on high heat. Add salt (as per taste) and a pinch of sugar.

8. In a container add all the sauces (tomato, soya, schezwan), flour, salt and pepper and add around quarter cup of water. Stir this mixture.

9. You will observe that the onion and capsium are cooked. Now add the mixture prepared in step 8 to the Kadai. Stir it at medium heat for 2-3 minutes. You will observe that the sauces have nicely coated the veggies. To this add the fried chicken and stir it well. Cook for another 5-7 minutes at medium heat and cover the Kadai with the lid.

10. After 5 minutes, if you want chicken chilli dry you and switch off the gas and have it as it is . If you want some gravy add some water to it (2-3 cups).

Recipes from my kitchen I MURI GHONTO

In this series "Recipes from my kitchen", I am going to share recipes that I make. These are tested over time and easy to cook. I must say that none of them are authentic preparation. All the recipes have been tweaked to prepare it fast and easy.

Here it is

My favorite, MURI GHONTO

MURI GHONTO is a Bengali dish. It is made from fish head (Rohu, Katla) with lentil or rice. I am going to share a recipe with rice.

Lets Begin!!

Ingredients:

The measurements suffice for 2 adults.

Fish head (Rohu, katla): 500gms

Rice, it tastes better with Goinbhog rice but here I am using normal Sona masuri, you can also use Basmati.

Spices: Caradamon , clove, pepper, bay leaf and one stick of Cinnamon

Ground spices: Cumin powder, jeera powder, garam masala, 

Turmeric

Mustard oil

Roasted groundnuts (15-16)

Cashew and raisins  (a handfull mix of both)

Ghee and a pinch of sugar

Green chilli

OPTIONAL: You may add potatoes, I don't like potatoes so I avoid using them

1. We start by marinating the fish in salt and turmeric. (half tea spoon of each)

2. Heat mustard oil (round 4 tablespoon) and fry the fish over medium to high heat for a total of 5-6 minutes till they start looking brown and crispy. 

3. Keep it aside.

4. Soak rice in water. I have taken 1 cup of rice and soaked it for 15 minutes.

4. In a pressure cooker, I add the same oil that I use to fry the fish and add Caradamon, clove, pepper and bay leaf. 3-4 cardamon, clove and pepper and one bay leaf. Saute it on medium heat for 2 minutes till you can spell the spices. Add green chilli.

5. Now drain water from the rice. Ensure there is little to no water and put the rice in pressure cooker and mix it around. At this point add turmeric and salt to taste. Add Cumin powder, jeera powder and cook it on low flame for about 2 minutes.

6. Now add the fish head, give it to good mix. Add cashew, raisins and groundnuts. Add 3 cups of water. Use the same cup used for measuring rice. 

7. Let it cook on medium heat for around 10-12 minutes (3 whistles). Let the pressure cooker cool down.

8. Open the pressure cooker when it is completely depressurized and put the gas on low flame. Stir the rice around once and add 1 table spoon of ghee, teaspoon of garam masala and a pinch of sugar.

Enjoy your meal. I like eating Murir Ghonto just like that, it is a complete meal in itself.

Note: The measuring cup (yellow) and the serving plate are from Artisans of Banjara. Go check them out for ceramics and handcrafted cloths.